In a pan, simmer the whole cloves of garlic in water for 5 minutes and drain (This gets rid of any bitterness from the garlic). Place the garlic and 2 cups of oil in a heavy casserole and roast covered in a 325-degree oven until the garlic browns, about 45 minutes to an hour. Peel the garlic cloves.

Wash 5 bunches of kale and remove the tough center rib. Roll the leaves into cigar shaped rolls and chiffonade or cut into paper-thin strips

In a large sauté pan, brown 3 tablespoons of butter and add the cloves of roasted garlic and 4 tablespoons of garlic-flavored olive oil; lightly wilt the kale in the pan, tossing well, and season with salt and pepper and hot sauce (see recipe below).